French Toast Bread Pudding With Carmelized Bananas Recipe
This recipe for how to make french toast bread pudding with caramelized roasted bananas is inspired by the well-known dessert offered at Disney World’s Caribbean Beach Resort. Make sure you read the whole article, since there are many tasty recipes included in this scrumptious french toast dessert.
- 3/4 banana, caramelized with a sprinkling of brown sugar and a pat of butter
- 4 oz Bread Pudding (recipe below)
- 3 oz Carmel Sauce (recipe below)
- 2 oz French Toast batter (use your very own favourite recipe)
- 2 oz cinnamon sugar
- 4 oz coconut ice cream
Soak the bread pudding in the French Toast mixture. Deep fry the French Toast right up until it is a golden brown, after which put it in cinnamon sugar and slice it diagonally. Prepare the French Toast pieces decoratively on a serving plate. Garnish with the caramelized bananas and a scoop of coconut ice cream. Drizzle along with caramel sauce.
Bread Pudding Recipe
- 3/4 cup golden raisins
- 12 oz one-day-old croissants (according to the dimension of your croissants, you may need 3 or 4)
- 3 cups whole milk
- 3 big eggs
- 2 big egg yolks
- 3/4 cup white sugar
- 1 vanilla bean
Bread Pudding Directions
Pre-heat the oven to 350 degrees. Fill a cooking pan with a half-inch of hot water and put on the center holder of your own oven. Within a different glass baking dish, spread the raisins all over the base of the dish. Cut the croissants into thicker bits (around a half-inch thick is ideal). Put the croissants on top of the raisins.
Combine the milk, whole eggs, egg yolks and white sugar inside a large bowl. Utilizing a paring knife, split the vanilla bean in half lengthwise. Save 1/2 of the vanilla bean seeds inside a plastic pouch for the next usage. Scrape the remaining beans in the bowl and throw-away the scraped-through vanilla bean half. Utilizing an electric mixer equipped along with a paddle attachment, whip the milk, whole eggs, egg yolks, white sugar and vanilla bean seeds on a medium-low speed for 1 or 2 minutes, until well-mixed as well as frothy.
Pour the blend over the croissants. In case any kind of croissants are protruding out of the mixture, press on them with the back of a spoon to make sure all things are correctly immersed. Allow the baking dish to remain for a few minutes, often pressing down on the croissants with a table-spoon to resubmerge them within the egg mixture, to allow the bread to soak in the dampness. When the croissants are soaked, cautiously set the glass baking plate in the water-filled cooking pot.
Bake until the croissants turn a golden brown color and also the mixture is set, about 50 minutes. Take away the cooking pot and baking pot blend first out of the oven, then take out the baking pan of French toast. Place the baking pot over a cooling holder.
Serve the French toast warm. To prepare later, allow the French toast cool down fully and after that cover up the dish along with plastic wrap. Put it in the refrigerator for approximately one day. Warm the dish back up in the oven or perhaps prepare it cold.
Caramel Sauce Recipe
- 4 oz white sugar
- 4 oz butter
- 4 oz brown sugar
- 4 oz light corn syrup
- 16 oz heavy cream
- 2 oz vanilla
- 1 pound (16 oz) bananas, roasted and pureed
Caramel Sauce Directions
With a sauce pot, dissolve the butter on a higher heat. Add in the white sugar, brown sugar, light corn syrup and half (8 oz) of the heavy cream. Mix quite often. When the mixture comes to a boil, add in the rest of the heavy cream slowly, taking care not to break up the boil. Mix as well as let the blend continue to boil for three minutes. Remove of the heat, after that add the vanilla as well as the roasted and also pureed bananas. Permit it to cool to place temperature, and then prepare. Do not refrigerate, or the mixture will solidify.